Creamy Pesto Pasta with Chicken & Broccoli

Ingredients

• 8 oz bow tie pasta
• 8 oz frozen broccoli florets
• 1 Tbsp olive oil
• 1 large 3/4 lb chicken breast**
• 1/3 cup basil pesto
• 1/2 cup chicken broth**
• 4 oz cream cheese

Directions

1. Fill a large pot with water and bring it to a rolling boil for the pasta. Add the pasta and cook until tender, 7-10 minutes. Stir the frozen broccoli florets into the same pot and cook for 60 seconds more, then pour the pasta and broccoli into a colander to drain.
2. As the pasta cooks, slice the chicken breast thinly. Warm 1 tablespoon of olive oil in a large skillet over medium heat, then add the chicken and sauté until the pieces are no longer pink, about 5 minutes.
3. Spoon the pesto into the skillet and pour in the chicken broth. Stir everything together and let the mixture reach a simmer. Drop in the cream cheese in chunks, then whisk until the cheese melts into a smooth sauce.
4. Transfer the drained pasta and broccoli to the skillet, then stir until everything is coated in the cream sauce.